Creamy Chicken Curry Soup
with pak choi, carrot & potatoes
Pak choi contains a lot of folic acid. This is essential for the production of red blood cells, which help to carry oxygen and energise your body!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ sachet(s)
Vietnamese-style sauce
(Contains: Soja, Tarwe)
100 g
Chicken thigh strips
¼ piece
Fresh lemongrass
150 g
Potatoes
5 milliliters
Fish sauce
(Contains: Vis)
1 piece
Shallot
1 piece
Carrot
½ piece
Pak choi
½ sachet(s)
Yellow curry spices
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
200 milliliters
Low sodium chicken stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Wash or peel the potatoes and cut them into wedges, then rinse under cold water.
- Chop the shallot and slice the carrot into thin crescents.
Did you know... potatoes are a great source of vitamins, such as vitamin B6 and vitamin B11 which keep you energised. Potatoes also provide vitamin C for a strong immune system.
- Heat the sunflower oil in a soup pot or large pan over medium-high heat and fry the shallot for 1 minute.
- Add the chicken, yellow curry spices, potato wedges and carrot and fry for 3 minutes, then pour in the cream and the stock.
- Bruise the lemongrass and add it to the soup (see Tip).
- Lower the heat, cover with the lid and allow to simmer gently for 9 - 12 minutes.
Tip: the lemongrass will provide more flavour if you bruise it several times.
- Remove and discard the base of the pak choi and finely chop both the stem and the leaves.
- Add the pak choi to the soup and cook gently for 3 minutes, then stir in the fish sauce* and the Vietnamese-style sauce.
- Check if the potatoes and the carrot are done, then season to taste with salt and pepper.
- Add another splash of fish sauce as preferred.
*Take care, this ingredient is salty! Use as preferred.
- Take the lemongrass out of the soup and then serve in bowls or deep plates.
